Easy Rabbit Casserole
By Lori Dunn
Hunting is a very big part of our lives in this family, so wild game recipes are always welcome. I thought I would share a recipe for a dish I made with a rabbit my husband brought me from a successful hunt.
Hubby cleans and skins the rabbit, and then I take over. I put the rabbit in my slow cooker, and almost cover with water. I season with various spices including salt, pepper, onion, garlic, and oregano. You can add whatever you like. I cook at a medium temperature for a few hours, or till the meat starts to fall off of the bones. At this point I remove the rabbit from the broth. I strain the broth, and set it back. I pick all the meat off of the bones. This is usually very easy to do at this point. It pretty much just falls off in your hand. Be careful of small bones. I cut up any larger pieces into bite size chunks. Now I take a small portion of the meat and add it back into the broth. This gets put into the fridge to make another meal with. That’s right, two meals from one rabbit! It usually gets made into some sort of soup or stew. That will be a recipe for another blog.
Now you have cooked and de-boned rabbit cut into bite sized pieces. I used this to make a casserole that my family has repeatedly asked for again. I took one of those boxed pasta salad mixes, I think it was the bacon ranch kind, and prepared it per instructions on the box. I know that’s kinda cheating, but very easy! When it was done, I added my rabbit pieces, some butter, and some cheese cut into chunks. Use your favorite kind of cheese, or combine a few kinds. I poured this mixture into a baking dish and topped with a little more cheese, (more is better) and sprinkled the whole thing with seasoned bread crumbs. Just heat this in a 350 degree oven till heated through. Absolutely yummy!
To go with this meal, I also made some easy corn muffins. The recipe is:
1¼ cups flour
¾ cup corn meal
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 cup milk
¼ cup vegetable oil
1 egg beaten
Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into greased or paper lined muffin cups. Bake at 400 degrees for 15 to 20 minutes, or until golden brown.
These went great with the rabbit casserole, and they are also a very good breakfast addition. I made some peach butter to put on them. Very easy to make, I simply set out a stick of butter and let it get to room temperature. Then I add some of my homemade peach jam, and whip it together. This goes great on muffins. You could use whatever flavor you like. Strawberry, blueberry, apple, any of these would be yummy.
Anyone with a good wild game recipe out there? I would love to hear it!
For Caleb, life wouldn’t be the same without a dog or two around the home.
Integrating Chickens, Dogs and Cats
Introducing the pets to the chickens has been a little more challenging than originally anticipated.
Historic livestock and draft animals, Poitou donkeys are endangered but being revived by Texas ranchers Christopher Jones and Patrick Archer